Apple Mustard Pork Chops
4 pork chops (bone-in, about 1/2 inch thick)
1 shallots (finely minced)
2 clove garlic (finely minced)
2 tbsp olive oil
2 tbsp coarse Dijon mustard
1/2 cup apple juice (no sugar added)
1 tsp fresh thyme (finely minced)
1/4 black pepper
1/8 tsp salt
Trim the pork chops of excess fat.
Add the rest of the ingredients to a large bowl or zip-top bag. Add the pork chops and turn to coat. Let the pork chops marinate for 6 to 8 hours or overnight in the refrigerator.
Remove the pork chops from the marinade, and add the excess marinade to a small saucepan. Set the marinade aside.
Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium heat.
Add the pork chops to the grill, and sear on each side for about 3 minutes. Then cover the grill and cook for about 15 minutes until the chops register 145 degrees on an instant-read thermometer. Remove the chops from the grill and let them rest for a few minutes (to retain the juices) before serving.
Heat the excess marinade on medium-high heat for 2 minutes. Serve the heated marinade over the pork chops.
Per serving: 13g fat, 3g saturated fat, 290mg sodium, 1g fiber, 4g sugar, 21g protein
Recipe courtesy of the American Diabetes Association.